since at this point we’ve pretty firmly established that i didn’t really like, oh, any vegetables growing up, instead of starting with the part about how i didn’t used to like radishes, we’ll just jump right to how good i think they are now.
crispy and crunchy with a fun peppery bite, there are now several dishes that i make that include radishes. the only trouble is that none of these other recipes use the entire bunch of radishes at once, and for some reason i never have the foresight to plan two meals that each use half a bunch of radishes in the same week. ::sigh::
as a result, there is often half a bunch of radishes, hanging on for dear life in the bottom, back corner of the produce drawer. and really, such fun and versatile vegetables deserve better. especially when they are fresh from the farmers’ market and one of the few things ready to be harvested already (not that i’m jealous of all of you with strawberries at your markets already or anything…).
so in a moment of “use what you’ve got”, this radish and whipped feta flatbread was born! here, the radishes get to be the star. well, ok, maybe they share the spotlight with the whipped feta, but at the very least the whole bunch (several, actually) gets used at once so there aren’t any sad little red orbs bouncing around in the bottom of the fridge drawer come the end of the week.
and i have to say, while this is just about the simplest appetizer (thank you premade naan for serving as our flatbread!), it would also make a nice light dinner, paired with a salad, if quick and easy dinners are your thing. the only caveat is that you want the cream cheese to be at room temperature before you blend it with the feta so it’s not a perfect walk-in-the-door-have-dinner-on-the-table-in-10-minutes option, UNLESS you make the whipped feta ahead of time. which you can/should totally do as it keeps beautifully and goes with everything.
to wit, i ended up with more whipped feta than i needed and i haven’t minded having leftovers at all. crackers and whipped feta for snack? yes please! toast, whipped feta, and tomato slices? yep! whipped feta sandwich spread? i think you know where this is going… with the ratios provided in the recipe below, you’ll likely end up with some whipped feta leftover too. let me know in the comments how you used it! leftover whipped feta = good. no leftover radishes = even better.
- 8 oz. feta, room temperature
- 3 oz. cream cheese, room temperature
- 1 large or 2 small garlic cloves, peeled and end bit trimmed
- small handful fresh chives, snipped into ¼” pieces
- 4 pieces of prebaked naan or flatbreads (about 500 g. / 17 oz. total) (i used whole wheat)
- 12 oz. (340 g.) of radishes once trimmed (about 3 – 4 bunches of radishes), trimmed and thinly sliced
- 8 tablespoons fresh chives, snipped into ¼” pieces (a medium handful of fresh chives is plenty)
- whipped feta, ideally room temperature or at least not straight out of the refrigerator (recipe below)
- combine the feta, cream cheese, and garlic in the food processor and run until smooth and dreamy. transfer the mixture to a medium bowl or storage container with a lid and stir in chives.
- preheat the oven to 400° F.
- when the oven is hot, put the plain (untopped) naan in the oven for just a few minutes. if you want them warm and soft, 2 – 3 minutes is ideal. if you want them to be crispier, opt for closer to 5 – 6 minutes (keep an eye on them so they don’t burn). i stuck with about 3 minutes.
- when they are done, remove them from the oven and lay out on a large cutting board or clean countertop.
- dot 4 tablespoons of whipped feta onto each flatbread. i found it easiest to put the 4 tablespoons of whipped feta on the naan then move onto the next one, not spreading the whipped feta yet, so that the heat from the flatbread could further soften the cheese. then once all of the flatbreads had their allotment of whipped feta (about ¼ cup / 1 7/8 oz. / 54 g. per flatbread in total), i would go back and spread the cheese over each one.
- sprinkle about 1 cup (3 oz. / 86 g.) of the radishes over each flatbread. top each flatbread with about 2 tablespoons of the fresh chives. slice and serve immediately.
these are best enjoyed as soon as they are made but all of the ingredients can be prepared in advance and then the flatbreads can be assembled when you are ready to eat them.